Ingredients
- 1 cup shredded apple peeled
- 1 cup low-fat milk
- 1/4 cup unsalted butter melted and cooled
- 1 tablespoon raw honey or pure maple syrup
- 1 large egg preferably organic
- 1 1/4 cups whole-wheat flour
- 1 1/4 teaspoons baking powder aluminum-free
- 1/4 teaspoon ground cinnamon
- A pinch of salt optional
- Pure maple syrup, for serving
- Cooking spray or a small amount of butter for the griddle
Instructions
- In a large mixing bowl, whisk together the shredded apple, low-fat milk, melted butter, honey or maple syrup, and egg until well combined.
- In a separate bowl, sift together the whole-wheat flour, baking powder, ground cinnamon, and a pinch of salt, if desired.
- Gently fold the dry ingredients into the wet apple mixture using a spatula, stirring until just combined. Do not overmix.
- Preheat a griddle or nonstick frying pan over medium heat. Lightly grease with cooking spray or a small pat of butter.
- Pour the batter onto the hot griddle by 1/4 cupfuls, leaving space between each pancake.
- Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
- Carefully flip the pancakes with a spatula and cook for an additional 2-3 minutes on the other side.
- Serve warm with honey or syrup, or your toppings of choice.